Preparation time: 30 minutes Cooking time: 10 minutes Serves 4

Ingredients
16 dried jumbo pasta shells
1 onion, chopped
4oz pancetta or Canadian bacon, chopped
2 cloves garlic, crushed
1 tbsp olive oil
12 large spinach leaves, chopped
2 ripe tomatoes, peeled and chopped
8oz ricotta cheese
¼ cup chopped fresh basil
¼ teaspoon ground nutmeg
freshly grated parmesan

Tomato sauce
14 ½ oz can whole tomatoes
1 tbsp tomato paste
1 teaspoon sugar

Directions

1. Cook pasta shells till soft, drain and rinse with cold water.
2. In a skillet cook onion, pancetta or Canadian bacon, and garlic in oil.
3. Add spinach and tomatoes to onion mixture, cook until tender.
4. Stir ricotta cheese, basil, and nutmeg into spinach mixture.
5. Use a teaspoon to carefully fill pasta shells, bake uncovered, in a 350 oven for 10 minutes. Sprinkle with Parmesan.
6. For the sauce, place whole tomatoes, tomato paste and sugar in a blender and blend until smooth, bring it to boil in a sauce pan and serve with pasta shell.